DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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22
Preserve Damsons.
Gather the first damsons you can gett, that are ripe, pick the stalks from them, & besure put a little more than half their weight in sugar to them, & put them in a dry Pot & put the sugar over them, a row of sugar and a row of damsons. 'till all is in, but lett the last row be sugar, then tye a paper over them in an Oven when the bread is drawn, & let them stand all night. take them out, & when your oven is heated again, as before strew a little more sugar over them, & 'till they are clear continue doing the same, then put them in a close mouth'd Jugg & pour clarrified butter, or Beef suet over them. when you use them put a little more sugar in every Tart. 
Mrs Roberts
To Preserve Apricots.
Pare your Apricots thin, stone & stop them close, weigh them with an equal quantity of double refin'd sugar, pounded & sifted throw your apricots into as much cold water as will cover them, putt in half the sugar, boyl it up together & turn them as they boyl, take off the scum, let them stand in the liquor the next day, boyl them again [th - illegible] in the other half of the sugar as they boyl, when tender take ym off the fire, & when cold take out your apricots, & put them in your glasses strain the syrup through a fine rag, boyl it up to a good head & w.n cold pour it over your apricots. you may crack the stones, & peel the

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22 Preserve Damsons. Gather the first damsons you can gett, that are ripe, pick the stalks from them, & besure put a little more than half their weight in sugar to them, & put them in a dry Pot & put the sugar over them, a row of sugar and a row of damsons. 'till all is in, but lett the last row be sugar, then tye a paper over them in an Oven when the bread is drawn, & let them stand all night. take them out, & when your oven is heated again, as before strew a little more sugar over them, & 'till they are clear continue doing the same, then put them in a close mouth'd Jugg & pour clarrified butter, or Beef suet over them. when you use them put a little more sugar in every Tart. Mrs Roberts To Preserve Apricots. Pare your Apricots thin, stone & stop them close, weigh them with an equal quantity of double refin'd sugar, pounded & sifted throw your apricots into as much cold water as will cover them, putt in half the sugar, boyl it up together & turn them as they boyl, take off the scum, let them stand in the liquor the next day, boyl them again [th - illegible] in the other half of the sugar as they boyl, when tender take ym off the fire, & when cold take out your apricots, & put them in your glasses strain the syrup through a fine rag, boyl it up to a good head & w.n cold pour it over your apricots. you may crack the stones, & peel the